Tarta de Jamón y Queso
Tarta de Jamón y Queso
Argentina's go-to savory pie — two layers of flaky pastry filled with ham, cheese, and a creamy egg custard. Found in every bakery, eaten at every picnic, and baked in every home kitchen. The ultimate everyday Argentine food.
Tarta de Jamón y Queso (Tarta de Jamón y Queso)
Argentina's go-to savory pie — two layers of flaky pastry filled with ham, cheese, and a creamy egg custard. Found in every bakery, eaten at every picnic, and baked in every home kitchen. The ultimate everyday Argentine food.
- 2 sheets tapa para tarta (savory pie pastry) or shortcrust pastry rolled thin
- 200g (7 oz) cooked ham (jamón cocido), diced or sliced
- 200g (7 oz) mozzarella cheese, sliced or shredded
- 3 large eggs
- 200ml (3/4 cup + 2 tbsp) heavy cream or whole milk
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 tomato, sliced (for topping, optional)
Wine Pairing
Light Chardonnay from Mendoza or a young Malbec rosé
- •Every panadería and rotisería in Argentina
- •Home kitchens — this is everyday cooking
- •Bakeries sell individual portions and whole tartas
- 1
Preheat oven to 375°F (190°C).
- 2
Line a 10-inch tart pan or pie dish with one sheet of pastry, pressing into the corners and up the sides. Prick the bottom with a fork in several places.
- 3
Layer the ham evenly over the bottom pastry.
- 4
Distribute the cheese over the ham.
- 5
In a bowl, whisk together eggs, cream, oregano, salt, and pepper until well combined.
- 6
Pour the egg mixture over the ham and cheese.
- 7
If using a top crust, lay the second pastry sheet over the filling. Press and crimp the edges to seal. Cut 3-4 small slits in the top to allow steam to escape. If going open-faced, arrange tomato slices on top instead.
- 8
Bake for 30-35 minutes until the pastry is golden and the filling is set.
- 9
Let cool for 10 minutes before slicing — this allows the filling to set fully.
- ✦
Pre-made tapas para tarta (pie pastry rounds) are available in every Argentine supermarket and are perfectly acceptable — even preferred by most home cooks.
- ✦
Don't overfill with the egg mixture — it puffs up during baking and can overflow. Fill to about 3/4 of the pastry edge.
- ✦
For a golden, shiny top crust, brush with beaten egg before baking.
The tarta (savory pie) is one of Argentina's most practical and beloved everyday foods. It descends from European quiches and savory pies brought by French, Italian, and Spanish immigrants. Argentine home cooks simplified the concept into an easy, forgiving recipe that uses pre-made tapas (pastry rounds) — available in every supermarket. Ham and cheese (jamón y queso) is the most classic filling, but variations with spinach, corn, tuna, or roasted vegetables are equally popular.
Refrigerate for up to 3 days. Serve cold, at room temperature, or reheated in a 350°F oven for 10 minutes. Freezes well unbaked for up to 2 months.